Finestra's Torta all’olio d’ oliva con agrumi

Torta all’olio d’ oliva con agrumi by Finestra Italian Steakhouse Executive Chef Andrea Spagoni.
Ingredients:
120 g Finestra extra virgin olive oil
250 g 00 flour
3 g salt
1 g baking powder
250 g sugar
3 pc egg
1 pc lemon
180 g milk
50 g icing sugar
Method of preparation:
With the help of a mixer, whip the whole eggs with sugar until a foamy texture is reached, remove from the machine, and with the help of a spatula fold in the flour and then the rest of the ingredients.
Place in cake mold then bake in oven at 165 degrees for 20 minutes.
Set aside and cool down, then remove from the mold and sprinkle the top with icing sugar.